Book Review: Salad for President
Salad for President is an artful how-to-guide on nurturing your body and mind. Not only does this book contain the most simple, beautiful, and delicious recipes, but it also has interviews with some amazing artists and tips on how to generally live well. Included below is one of the recipes from the book, I had to share the Labneh-Stuffed Avocado with Toasted Nuts I made last night. I'm not sure what could be more inspiring than Salad for President.
Labneh-Stuffed Avocado with Toasted-Nuts
For the Salad:
2 ripe avocados
4 tablespoons labneh at room temperature
1/2 lemon, zested and halved
For the dressing:
1/4 cup shelled unsalted pistachios
1/4 cup pine nuts
1 teaspoon white sesame seeds
1 teaspoon coriander seeds
3/4 cup olive oil
1/8 teaspoon Aleppo pepper
1/2 lemon zested and halved
1. Cut the avocados in half lengthwise. Remove the pits and, working carefully, peel off the skin. Do your best to keep the surface of the avocado flesh intact. If you are having trouble separating the skin from the flesh, scoop the half out with a spoon.
2. Add a spoonful of labneh to the cavity of each avocado and flip over, arrange it flat side down on a serving plater. Squeeze 1/2 lemon over the avocados to prevent oxidation.
3. Lightly toast the nuts sesame seeds, and coriander seeds in a dry pan over low heat until the nuts start to lightly brown, about 3 minutes. Transfer them to a food processor (I used a blender), add oil, and pulse a few time to chop the nuts into a fine crumble, do not puree. Spoon nut mixture over the avocados and squeeze the juice from the remaining lemon on top.
4. Garnish with the Aleppo pepper, salt, and lemon zest.